May 20, 2007

Dutch Apple Pie

Follows is the recipe I use. I call it dutch because of the crumb topping. I was in the mood for some apple pie lately, so I dusted off my recipes and thought I would share. I always make mine in my clay baker from pampered chef. The secret to this recipe is to substitute pearl tapioca for the flour thickening agent . It carmelizes when thickening, making it much more like store bought... but better. The second secret is the topping, I double it for the clay baker sized pie but the oats is the secret ingredient for the topping recipe. It makes it a special topping for apple pie. Server warm with vanilla ice cream for sure!

APPLE PIE RECIPE

8 or 10 in. pie crust (adjust amts to fit crust, more for 10 in.)

1/2 C sugar

3 Tbls. flour (I substitute pearlized tapioca for thickening agent, works like a charm, no surprises like w/flour, secret ingredient)

1/4 tsp ea. nutmeg, cinnamon

5-10 Cs sliced tart apples

1 T butter

~raisins (optional)

Combine all, add to pie shell

~LIZs SECRET PIE CRISP TOPPING

1/2 C flour

2/3-3/4 C brn sugar

1/2 C oats (secret ingredient)

3/4 tsp each nutmeg, cinnamon (sparingly, since it is already in the pie)